I'm looking for info on what this pasta has been used for in the past. At this time, all I ever see it in are variants of "frog-eye" salad. I suspect it has a fine history in savory dishes as well and just want to know.
It's a favorite for soup, like pastina. It's just a little larger in size.
When we moved to Colorado, I asked the woman behind the deli counter what Frog Eye Salad was. She gave me the combination of ingredients, most of which (thankfully) escape me now - except I have a very vivid memory of how she pronounced acine de pepe.